Peel kohlrabi bulbs and cut into thin slices (about 1/8th inch), then crosswise into ‘sticks’.
Melt some butter in a hot skillet, add kohlrabi and saute, stirring often, until beginning to brown. Salt to taste, and sprinkle with a little grated nutmeg and optional sugar if not sweet enough. The sugar will also help to caramelize the kohlrabi more.
Kohlrabi is done when lightly browned but still slightly al dente.